Human beings are naturally drawn to food flavors and pleasant aromas, which not only guide food choices but also contribute to health by promoting the intake of nutritious foods, aiding digestion, and enhancing emotional well-being. This review explores the complex relationship between flavor, nutrition, and health, highlighting that flavor perception can be affected by genetic susceptibility, age, culture, gender, and early life experiences. They influence emotional and physiological responses through brain mechanisms, directly affecting food selection and health outcomes. The use of natural flavors enhances the taste of food and encourages healthier food choices. In contrast, the widespread use of artificial flavors, while often boosting food sales, often leads to the overconsumption of less nutritious products, thereby increasing potential health risks. There is a growing trend among health-conscious consumers that shows a preference for natural and organic flavors, despite challenges such as low bioavailability and limited evidence of their effectiveness. However, advancements in food processing technologies such as microencapsulation and novel extraction methods offer promising tools to improve flavor stability and sensory acceptance, making healthier products more appealing and widely acceptable. In addition, the use of flavor in a strategic manner is most relevant in food reformulation, dietary interventions, and nutrition education, where it can influence consumers to make more health-conscious and sustainable food choices. Subsequent research needs to focus on human trials to optimize flavor delivery techniques and dosages, along with the role of genetic traits and environmental influences on customized flavor perception. Governments across the world need to impose stricter regulations on synthetic additives to ensure safety and safeguard consumer health.